Creamy Chicken and Mushroom Cheese Soup

The most delicious, bright, fragrant, holiday every day! Cheese soup with chicken and mushrooms is very easy to prepare, and the ingredients for it can be found in any store. Delicate creamy taste with mushroom aromas — this is an excellent first dish for novice housewives!
cook time: 1h
Zoe Kendrick
Creamy Chicken and Mushroom Cheese Soup

Nutrition Facts (per serving)

51
Calories
5g
Fat
3g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Onion 1 pc
Salt to taste
Water 3 l
Potato 4 pc
Chicken breasts 300 g
Carrot 1 pc
Vegetable oil 2 tbsp
Champignon 300 g
Processed cheese 400 g

Recipe instructions

Step 1

Step 1
How to cook cheese soup with chicken and mushrooms? Prepare your food. You can use any processed cheese to suit your taste. Mushrooms too, I have champignons. Instead of chicken breasts, you can use other parts of the chicken or use any meat.

Step 2

Step 2
First of all, let the chicken cook. To do this, pour water into the pan, always good, filtered or bottled. Place the washed breast into the water and put it on the fire. Bring to a boil, skimming off the foam. Then reduce the heat, cover with a lid and leave to simmer for half an hour.

Step 3

Step 3
Wash and peel the carrots. Rinse with water. Peel the onions. Cut the onion into small cubes and grate the carrots on a coarse grater.

Step 4

Step 4
Pour vegetable oil into a frying pan, heat it a little and add carrots and onions. Fry them over low heat for about three to five minutes, until golden brown.

Step 5

Step 5
Clean and cut the mushrooms. If you decide to take wild mushrooms, boil them first.

Step 6

Step 6
Add the chopped mushrooms to the onions and carrots and continue to fry, but with the lid on. The mushrooms will produce a lot of juice and decrease in volume.

Step 7

Step 7
Keep the frying with mushrooms on low heat for about five minutes. Next, turn off the heat and leave it to cool slightly.

Step 8

Step 8
Wash the potatoes, peel and cut into cubes.

Step 9

Step 9
Meanwhile, the breast is cooked, remove it and let cool slightly. And put potatoes in the broth. Cut the breast into small pieces and send it after the potatoes. Add salt, but only a little, the cheese itself is very salty, it is better to add salt after adding it. Cook for about 10 minutes (use your stove as a guide).

Step 10

Step 10
Add roast to the soup. Cook after boiling for about 5 minutes.

Step 11

Step 11
Add melted cheese to the soup, stir until the cheese is completely dissolved. Now you can taste the soup and feel free to add more salt if necessary.

Step 12

Step 12
Bring the soup to a boil and turn off the heat. Let it sit for a while, about 15 minutes, so that all the components become friends. Bon appetit!

Additional rubrics

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